Introduction

By using the Poblano Cream Cheese Sauce submited by MIJAHA1 as the base, I created this hearty Chicken Chili.
By using the Poblano Cream Cheese Sauce submited by MIJAHA1 as the base, I created this hearty Chicken Chili.

Directions

Preheat oven to 350 degrees or warm bbq grill.~Coat poblano peppers with a little bit of oil. Either grill directly on a bbq grill or place in a heavy, oven-proof pan. Roast for 20 minutes or until skin starts to char and bubble. ~Immediately remove and place into sealed container or plastic bag. (Hint: Roasted peppers can be prepared and frozen at this point for several months). In about 10 minutes, skin should peel right off the peppers. Split and remove seeds. ~~(I have never tried, but I would imagine canned, chopped chilis and canned beans would be an easy alternative to making them from scratch. I just like to make things from whole foods.)~~Cook beans according to package directions until tender.~In a blender place peppers, cream cheese, 1 cup chicken stock and garlic. Blend until smooth.~Cut chicken breasts into small pieces and brown in a soup pot sprayed with cooking spray. Add remaining stock and chicken bouillon and simmer until chicken is tender. Add beans and chili mixture. Simmer until warm.~1 cup = 1 serving

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Member Ratings For This Recipe

Wow...I really liked this soup. It has a creamy taste, but it's not too heavy. It was really easy too. I didn't include the pepper portion of the recipie, just chicken, cream cheese, broth, beans & garlic...but it was absolutly delicious! Thank you so much...this is a favorite of mine!
- 1/19/11